Potato and carrots baked chips

December 2, 2017 naomi greenshpan 0
Potato and carrots baked chips
A gluten-free vegan recipe for a simple and fast dish. Excellent for those who want to eat chips and do not want to eat all the oil that comes with it.
Authornaomi greenshpanDifficultyBeginner
Set timer to-25 minutes
Prep Time5 minsCook Time25 minsTotal Time30 mins
Yields2 Servings

Tools

Spoon and teaspoon for measurement               Knife
Toaster stone or oven                                            Cutting Board  
mixing bowl                                                              Baking Pan
                                                                                  Baking paper


Ingredients
 4 large potatoes
 4 medium-large sized carrots
Spices
 3 tbsp olive oil
 1 tbsp agave
 ¼ tsp salt
 ¼ tsp ground cinnamon
 ¼ tsp ground black pepper
 ¼ tsp dried parsley
 ¼ tsp sweet paprika
 ¼ tsp garlic powder

1

Wash the carrots and potatoes well in the water and leave the peels. Cut them into sticks two inches thick. Put the chopped vegetables in a bowl to cover with water and then rinse out the water. The bowl and the vegetables remain wet and this is good because it adds fluids that will allow our spices to stick to the vegetables.

2

Put all the spices, vegetables and oil into a bowl and mix well so that all the pieces of vegetables are covered with spices

3

Place the vegetables in a baking pan or a toaster oven lined with baking paper. Spread the vegetables. Make sure the pieces do not cover each other.
The oven heat should be about 200 degrees. In the toaster oven it should be 180 degrees and if you have an oven with numbers then (1-10) then the power should be 8.
Place in the oven for about 20 minutes and should be checked several times if the vegetables have softened. When the vegetables are brown and crispy on the outside and soft inside, it is a sign that they are ready.

Potato and carrots baked chips

Ingredients

Ingredients
 4 large potatoes
 4 medium-large sized carrots
Spices
 3 tbsp olive oil
 1 tbsp agave
 ¼ tsp salt
 ¼ tsp ground cinnamon
 ¼ tsp ground black pepper
 ¼ tsp dried parsley
 ¼ tsp sweet paprika
 ¼ tsp garlic powder

Directions

1

Wash the carrots and potatoes well in the water and leave the peels. Cut them into sticks two inches thick. Put the chopped vegetables in a bowl to cover with water and then rinse out the water. The bowl and the vegetables remain wet and this is good because it adds fluids that will allow our spices to stick to the vegetables.

2

Put all the spices, vegetables and oil into a bowl and mix well so that all the pieces of vegetables are covered with spices

3

Place the vegetables in a baking pan or a toaster oven lined with baking paper. Spread the vegetables. Make sure the pieces do not cover each other.
The oven heat should be about 200 degrees. In the toaster oven it should be 180 degrees and if you have an oven with numbers then (1-10) then the power should be 8.
Place in the oven for about 20 minutes and should be checked several times if the vegetables have softened. When the vegetables are brown and crispy on the outside and soft inside, it is a sign that they are ready.

Potato and carrots baked chips
IngredientsDirections

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